The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked BBQ Pork with Carrot Fries & Pickled Slaw
Make your barbecue dreams come true, with ready-to-eat slow-cooked British pulled pork, delivering maximum flavour without all the work. Pair it with a zingy pickled slaw and vibrant carrot fries. No leftovers here!
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g greek style yoghurt (Milk)
- 1 savoy cabbage
- 1 sweet potato
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh chives
- 25g honey
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 2 garlic clove
- 1 onion
- 3 carrot
Nutritional Information
Calories: 529
Protein: 31g
Carbs: 47g
Fat: 25g
Slow-cooked BBQ Pork with Carrot Fries & Pickled Slaw
Make your barbecue dreams come true, with ready-to-eat slow-cooked British pulled pork, delivering maximum flavour without all the work. Pair it with a zingy pickled slaw and vibrant carrot fries. No leftovers here!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a large bowl & a grater
Make the fries
- Cut the sweet potato and 2 carrots into wedges (peel optional)
- Place all onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Slaw time
- Coarsely grate the remaining carrot. Finely slice the onion
- In the large bowl, combine the grated carrot, half the onion and three-quarters of the vinegar. Season with salt and set aside
- Finely chop or crush the garlic
Simmer simmer
- Heat the medium saucepan with 1/2 tsp oil on medium heat. Once hot, add the garlic and remaining onion and cook for 2-3 mins, until softened
- Add the pork (with all the juices from the bag). Cook for 1 min, then add the Cajun spice (use half for less heat), passata, honey, stock and remaining vinegar
- Gently pull apart any larger pieces of pork. Simmer for 10 mins, until the sauce thickens. Season with salt and pepper
Last bits & plate up
- Finely chop the chives. Trim and thinly slice the cabbage
- Add the cabbage, yoghurt and half the chives to the large bowl and mix to combine. Season to taste
Plate up
- Serve the BBQ pork onto plates, with the fries and slaw alongside. Garnish with the remaining chives
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